Sautee, The Chicken: Start by heating olive oil in a large pot over medium heat. Add diced chicken, season with salt and pepper, and saute until golden brown. This step adds flavour to the soup and creates a lovely base.
Aromatics Matter: Introduce the chopped onion and minced garlic to the pot. Sauté until the onion becomes translucent and the garlic releases its heavenly aroma. This aromatic combination sets the stage for a delicious soup.
Add Veggies: Toss in the carrots and celery, letting them mingle with the chicken and aromatics. Allow the veggies to soften slightly, enhancing their natural sweetness.
Broth And Seasoning: Pour in the chicken broth, and add dried thyme and the bay leaf. Bring the mixture to a gentle boil, allowing the flavours to marry. Season with salt and pepper, adjusting to your taste preferences.
Noodles In: Drop the egg noodles into the pot, cooking until they reach the desired tenderness. Don’t forget to stir occasionally to prevent any noodle-sticking mishaps.
Sweet Tomato Finale: As the noodles cook, add the sweet tomatoes and let them simmer for a few minutes. The burst of sweetness from the tomatoes adds a delightful contrast to the savoury broth.
Serve And Garnish: Once the noodles are perfectly cooked, ladle the soup into bowls. Garnish with fresh parsley for a burst of colour and an extra layer of flavour.
